This month, the Fish Friday Foodies, with Karen of Karen's Kitchen Stories, is serving up a virtual La Vigilia which is short for La Vigilia di Natale. You can read more about that in my round-up I'm sharing for the event at the end of the week. But this is what I am offering as my second (seafood salad) course. You can easily substitute squid if you can't find baby octopus.
- 1 pound cleaned baby octopuses, thawed if frozen
- 1 fresh California bay leaf
- 1/3 C olive oil
- 2 T fresh lemon juice
- 1 t sea salt
- 1/2 t black pepper
- 1 T fresh oregano, chopped
- organic lettuce leaves for serving, washed and dried
- Optional: caviar limes for garnish (click to read an intro to caviar limes)
Rinse octopuses under cold water and place in a heavy pot. Cover with water by 2 inches and bring to a boil with bay leaf. Reduce heat and simmer, covered, until octopuses are tender, approximately 45 minutes to an hour. Drain in a colander and discard cooking liquid and bay leaf. Let cool.
Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate at room temperature, stirring occasionally, for at least 30 minutes. Serve on lettuce leaves with finger limes, if using.